150g fresh baby spinach
4 eggs, beaten
1 clove of garlic
a big handful of parsley
salt and pepper
Chop the spinach and the parsley and crush the garlic. On the medium heat cook the garlic with the spinach until wilted and then add the parsley (about 1-2 minutes). Cook for another minute and then mix with the eggs and pour back to the pan.
Cover the pan with the lid and let to cook for about 10 minutes until the eggs are firm.
At the end, you can brush the omelette with the rest of melted butter.